California Avocado and Mango with Yogurt, Honey and Lime
Recipe created by chefs Mary Sue Milliken and Susan Feniger for the California Avocado Commission.
3/4 cup plain low-fat yogurt (Greek-style preferred)
2 large limes, juiced
3 tablespoons honey
2 ripe Fresh California Avocados, chilled, halved, seeded and peeled (see below)
2 mangoes, chilled, halved, seeded and peeled
Cayenne pepper, to taste
Salt, to taste
4 mint sprigs, for garnish
- For Dressing: Whisk together yogurt, lime juice and honey in a small bowl.
- For Salad: Slice avocado and mango halves lengthwise in 1/2-inch slices. Arrange the fruit on individual salad plates, alternating the avocado and mango slices.
- Mix equal parts cayenne pepper and salt and lightly sprinkle over fruit slices, to taste.
- Just before serving, spoon 2 to 3 tablespoons of dressing in a stripe over each salad. Garnish with mint sprigs and serve immediately.
Makes 4 servings.
Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Nutritional Information Per Serving (1/4 of recipe): Calories: 269; Total Fat: 12g; Saturated Fat: 2g; Cholesterol: 3mg; Total Carbs: 43g; Fiber: 5g; Protein: 5g; Sodium: 168mg.
Recipe and photograph courtesy of California Avocado Commission.